This blog is only recipes on baking...since I'm not much of a fan of cooking, BUT I've been getting requests to post the recipe to my grandma's famous Thanksgiving stuffed mushrooms..so I asked her for the recipe. Some of her measurements were done by eyeballing it since she never uses measuring cups, lol, but I converted her system into regular measurements. Please let me know how yours turn out if you make them :)

Directions:1.Preheat oven to 350 degrees2.Remove stems of each mushroom(to base) and set the mushroom tops/caps to the side3.Chop mushroom stems into small pieces2.Get out a pan and set burner to medium high3.Once pan is hot put in 2 tbsp of butter and 1 tbsp olive oil4.Crush garlic and stir in pan with the butter mixture for about 4 minutes. make sure not to burn garlic.5.Throw chopped mushroom stems into pan, make sure they are covered in butter and all the way cooked through6.Turn off heat and set the pan onto a COOL burner.7.Grease a cookie sheet and place mushroom tops face up.8.Add bread crumbs to the pan of mushroom stems(make sure they are Italian style..regular will taste bland), combine thoroughly. (if the mixture seems dry add a tiny bit more melted butter or even chicken broth)9.Add in 3/4 cup shredded cheese (the cheese should melt slightly after combined with stuffing mixture)10.Fill each mushroom cap with stuffing mixture (about 1-1.5 tablespoons per mushroom)11.Top each mushroom with a pinch of shredded mozzarella12.Melt remaining tbsp of butter and brush the top of each mushroom13.Place into oven for 15-25 minutes or until cheese is melted and bubbling on the top of each mushroom

Directions:1.Preheat oven to 375 degrees F (190 degrees C).2.Cream the sugar, butter, and vanilla together. Mix until light and well combined, then add pumpkin.3.Mix the flour, baking soda and ground cinnamon in seperate bowl. Stir the flour mixture into the creamed mixture. Mix until combined. Stir in the chocolate chips4.Drop by teaspoons onto an ungreased baking sheet. Bake at 375 degrees F for 12 to 15 minutes or until set. Let cookies cool

Rating:A cake-like cookie that is simple and not overwelming. The dough does not spread when cooked so make sure to lightly press down on each round when placing it onto the cookie sheet. For those that would like a more fall/spice flavor add a dash of 'all spice' or 'pumpkin pie spice' into the mix. (7/10)